Molecular structure
acetaldehyde
Cooking relevance
Acetaldehyde (PubChem CID 177) is a volatile aldehyde that forms during fermentation and oxidation of ethanol in alcoholic beverages and fermented foods. It contributes sharp, pungent aromatic notes and is a key intermediate in flavor development during aging of spirits, wines, and fermented products. Its concentration and balance with other volatiles influence the sensory profile of these foods.
- aroma
- sharp · pungent · slightly fruity · solvent-like
- culinary role
- fermentation byproduct in alcoholic beverages; flavor intermediate in aged spirits and wines
- mass spectra
- 6 experimental spectra
Mass spectrum
A real measured fragmentation pattern · 1 of 6 experimental spectra
Sensory signature
How this molecule tastes and smells · gold is measured, dashed is a model estimate
Receptor binding
Measured in literature · peer-reviewed · how this compound interacts with biological receptors
Biochemical reactions
Metabolic reactions from curated biochemical databases · peer-reviewed
(24R,24(1)R)-fucosterol epoxide = desmosterol + acetaldehyde
fluoroacetaldehyde + L-threonine = 4-fluoro-L-threonine + acetaldehyde
2-deoxy-D-ribose 5-phosphate = D-glyceraldehyde 3-phosphate + acetaldehyde
D-threonine = acetaldehyde + glycine
Research associations
Literature-derived · peer-reviewed sources only · not medical advice
Research papers
111 peer-reviewed papers reference this compound · top-cited shown
Foods containing this compound
Verified Data
Compound identity and culinary context are continuously cross-referenced across open scientific databases and maintained by Foodgeist's enrichment pipeline.
The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.
























